Pear and pecan nut cake {vegan – sans gluten}
En ce moment je suis dans ma période gâteaux, juste avant c’était les cookies et bientôt ce sera surement encore autre chose ! Je ne sais pas si vous fonctionnez comme moi mais moi je suis comme ça et en ce moment je n’ai envie que de gros gâteau bien moelleux à s’en coucher dedans ! Le défi était donc de trouver LA bonne texture pour un gâteau vegan et sans gluten qui se tienne et ne parte pas en miettes dès qu’on le coupe. In muffins the thing is simple because it is not very big but in cake I had not yet found the perfect recipe and after many and many tests not top top (see downright inedible !) I finally managed to get my hands on it ! I had prepared this recipe for pear and pecan cake at snack time and it was good too much quickly devoured with a good hot cup of tea because yes at the moment we curdle them ! If ever you are more patient than us, make the cake the day before and enjoy it the next day it will only be better.
You can of course use this recipe as a base for other associations, on the other hand, I advise you not to put too much fruit in the dough because it will tend to make the cake wetter and therefore more crumbly.
- 150 g brown rice flour
- 50 g corn flour
- 50 g of tapioca flour
- 1 baking powder
- 100 g cane sugar
- 80 g soy yogurt
- 80 ml of neutral oil
- 150 ml almond milk
- 4 tablespoons of compote
- 1 tablespoon cider vinegar
- 1 teaspoon of baking soda
- 100 g pecan nuts
- 2 pears
- Preheat the oven to 180°.
- Mix together the dry ingredients that are the flours, the yeast, baking soda and sugar.
- Then mix the compote with the oil and yogurt then add to the dry ingredients. Slowly stir in the milk to obtain a smooth texture..
- Finish by adding the coarsely crushed pecans and vinegar and mix.
- Pour the batter into a non-stick mold and add the quartered pears on top, a few pecans and a little sugar.
- Bake 30 -35 minutes.
Emilie
Samsha
22.2.18Perfect comfort food for this freezing month of February!
Emilie
23.2.18Oh yes that's true 😉 Thank you Samsha !
M Christine
26.2.18I would like to know, why put vinegar.
Merci
Emilie
28.2.18It is an acidic ingredient that will make the dough rise !
Maude
12.1.19Bonjour, this recipe is very tempting!!!
What size pan are you using for this recipe?? Because I have fairly large molds and would therefore like to adapt the recipe according to the mold.
Merci
Emilie
30.1.19Bonjour ! For this recipe I used a mold of 24 or 26 cm in diameter
Almagigi
27.11.19I am from Quebec and do not know what a sachet of yeast is and what to replace here?
Emilie
27.11.19Baking powder (1 sachet = 10g) it is in France the equivalent of baking powder in Quebec !
Berry Warranty
26.3.20Hello and thank you for your blog..
A question about the recipe : usual to make the dough rise, I either use baking powder or baking soda + vinegar.
For what reasons should we put both ?
Merci
I send you the best ❤️
Emilie
28.3.20Hello Garance, in this version there are both to help gluten-free flours rise well, so it's done on purpose.
Have a nice day and good cake <3